Raspberry Lemon Cake (Moist & Fluffy)

This Raspberry Lemon Cake is the perfect combination of bright lemon flavor and juicy raspberries. It’s soft, moist, and tender with a refreshing citrus aroma. The tangy lemon glaze on top adds a beautifully balanced sweetness, making every bite melt-in-your-mouth delicious.

Great for:

Tea parties
Birthdays
Brunch
Summer desserts
Anytime you crave a fruity, bakery-style treat

🧾 Ingredients

Dry Ingredients

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients

1 cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs (room temperature)
1 cup Greek yogurt or buttermilk
2 tbsp fresh lemon juice
Zest of 1–2 lemons
1 tsp vanilla extract

Raspberries

1 ½ cups fresh or frozen raspberries
1 tbsp flour (for dusting berries)

🍋 Lemon Glaze

1 cup powdered sugar
1–2 tbsp fresh lemon juice (adjust thickness)
½ tsp lemon zest

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Prepare Your Pan

Preheat oven to 350°F (175°C).
Grease and line a 9-inch round cake pan or loaf pan.

2️⃣ Mix Dry Ingredients

In a medium bowl, whisk together:

flour
baking powder
baking soda
salt

Set aside.

3️⃣ Cream Butter & Sugar

In a large bowl, beat:

softened butter
sugar

Mix for 2–3 minutes until pale and fluffy.
This step adds air, making your cake soft.

4️⃣ Add Eggs & Flavorings

Beat in:

one egg at a time
lemon zest
lemon juice
vanilla extract

Mix until combined.

5️⃣ Add Greek Yogurt/Buttermilk

Stir in yogurt or buttermilk.
Your mixture may look slightly curdled — that’s normal.

6️⃣ Combine Wet + Dry Ingredients

Add dry mixture into wet mixture.
Fold gently; do not overmix, or the cake will become dense.

7️⃣ Fold in Raspberries

Toss raspberries with 1 tbsp flour.
This prevents them from sinking to the bottom.
Gently fold raspberries into the batter.

8️⃣ Bake

Pour batter into the prepared pan.
Bake for 45–55 minutes or until a toothpick comes out clean.

Let the cake cool completely before glazing.

9️⃣ Make the Lemon Glaze

Whisk together:

powdered sugar
lemon juice
lemon zest

Drizzle over the cooled cake.

✨ Chef Tips for Best Results

Use fresh lemon zest — it gives the cake stronger flavor.
Don’t thaw frozen raspberries; use straight from freezer.
Substitute ½ cup flour with almond flour for extra moisture.
Add 1 tbsp lemon curd into the batter for deeper lemon taste.
For a tall cake, bake in a loaf pan instead of round pan.

📦 Storage Guide

Room temperature: 1 day (covered)
Refrigerator: 4–5 days
Freezer: Up to 2 months (without glaze)

To freeze: wrap slices in plastic wrap + foil.

❓ Q/A (Common Questions About Raspberry Lemon Cake)

Q1: Can I use frozen raspberries?

Yes! Frozen raspberries work perfectly. Just don’t thaw them to avoid discoloration or sogginess.

Q2: Why did my raspberries sink to the bottom?

Two main reasons:

You didn’t coat raspberries with flour.
Batter was too thin (using milk instead of yogurt).

Q3: Can I make this cake without eggs?

Yes! Replace:

2 eggs → ½ cup Greek yogurt OR 2 flax eggs
Texture: slightly denser but still delicious.

Q4: What can I use instead of Greek yogurt?

Buttermilk
Sour cream
Regular yogurt (drained to thicken)

Q5: How do I make the cake more lemony?

Add more lemon zest
Add 1 extra tbsp lemon juice
Add lemon extract (¼ tsp)